Ingredients: |
Ingredients: 1 ½ cup - Sugar
⅓ cup - Cornstarch
¼ tsp. - Salt
1 ½ cup - Water, cold
½ cup - Lemon juice
5 large - Eggs; separated
2 tbsp. - Butter; or margarine
1-3 tsp. - Lemon rind, grated
1 - 9 inch pastry shell; baked
¼ tsp. - Cream of tartar
½ cup - Sugar
2 tbsp. - Sugar
½ tsp. - Vanilla extract
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Directions: |
Directions:Combine 1.1/2 cups sugar, cornstarch, and salt in a lg. heavy saucepan; mix well. Gradually add water and lemon juice, stirring until mixture is smooth. Beat egg yolks until thick and lemon colored; gradually stir into lemon mixture. Add butter, and cook over med. heat, stirring constantly, until thickened and bubbly. Cook 1 minute, stirring continuously. Remove from heat; stir in lemon rind. Pour into pastry shell.
Add room temp egg whites and cream of tartar in a metal or glass bowl and beat with mixer starting at low speed until foamy then high speed. Gradually add 1/2 cup plus 2 tbsp. sugar, 1 tbsp. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 min.). Beat in vanilla, and spread meringue over hot filling, sealing to edge of pastry.
Bake at 325~ for 25 to 30 min. or until meringue is golden brown. Cool to room temp. |
Personal
Notes: |
Personal
Notes: I don't claim that this is Mom's recipe but Before Mom was married, she worked for the Lukkason family in East Grand Forks as a hired girl to watch 3 children and do some cooking, baking and cleaning. She remembers clearly that every weekend she had to make a lemon pie for the family as part of her duties. She earned $4 a week.
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This recipe for LEMON MERINGUE PIE is from